<p>I haven’t given much thought to Easter dinner yet, but I am not going to make ham. There will only be three of us and only one who really likes it.</p>
<p>kajon - try “brining” your turkey breast overnight in salt water. You will have a wonderfully seasoned moist meal!</p>
<p>While I’d love to try the lamb chops, I couple people would love them and more would probably not touch them - plus I’d be a little nervous to take my first stab at them on a holiday.</p>
<p>I’m starting to lean towards a family favorite beef roast I make with this yummy blue cheese horseradish sauce:
<a href=“http://jcocina.com/london-broil-with-bleu-cheese-horseradish-sauce-a-nolanryanbeef-feature/[/url]”>http://jcocina.com/london-broil-with-bleu-cheese-horseradish-sauce-a-nolanryanbeef-feature/</a></p>
<p>Will have to do the required mashed potatoes. I’ll make sure there is a green salad of sort. Need to come up with a dessert. The family will fill in with extra sides and of course, my mom’s famous deviled eggs. Sounds like a decent plan to me!</p>
<p>Sounds great. I would definitely eat that.</p>
<p>sportsmom: coudl I have your recipe for cheesy potato casserole? I want to make that to go with my ham, but there are just too many options online.</p>
<p>Hi 3bm103,</p>
<p>Here is the recipe. I love these with ham! </p>
<p>CHEESY POTATOES</p>
<p>INGREDIENTS (See Notes Below)*
6 medium all-purpose potatoes (scrubbed)
2 cups medium cheddar cheese, coarsely grated
1.5 cups sour cream
1/3 cup green onions chopped
1 stick of butter
1 tsp. salt
1 tsp. pepper
Boil unpeeled potatoes until cooked through (fork tender), cool.
Peel cooled potatoes. Grate potatoes coarsely and place in a large lightly buttered casserole.
Put butter and cheese in a small heavy sauce pan over VERY LOW heat, and melt the cheese. (I let the butter melt a little bit then I add the shredded cheese. I lightly stir the mixture).
Once the butter & cheese are melted and blended together remove from heat.
Add the sour cream and green onions to the cheese/butter mixture lightly stir to mix all together.
Add the sour cream / cheese mixture to the shredded potatoes and gently stir to mix all together.
Salt & Pepper to your taste
Bake, uncovered at 350 degrees for 20 - 30 minutes, just until hot and cheese is melted.
(* I use light sour cream. When pressed for time I have used the frozen shredded potatoes as well as pre-shredded cheese. Dish still tastes yummy with these modifications but I do prefer shredding my own potatoes and cheese. I always use real butter!)</p>
<p>That sounds delicious. Thanks.</p>
<p>3bm103 - I hope you like the potatoes! They are my very favorite. I only make them once or twice a year. I am so happy to have the opportunity to make them next week! I always double the recipe so that I am sure to have leftovers (does not always work because these are a favorite among my group).</p>
<p>sportsmom - am confused by the “grating” of the potatoes after they are cooked. So does it turn out like a cheesy mashed potatoe dish? Or is it more like scalloped potatoes but with smaller pieces? Sounds very good!</p>
<p>HarvestMoon - have you ever been to a Cracker Barrel restaurant? The consistency of the casserole is similar to the Hashbrown Casserole that they serve at Cracker Barrel - not as mashed as mashed potatoes yet not as solid as scalloped potaotes. Hope this helps to clarify.</p>